How to Make Garlic and Red Wine Gravy for Lamb

Step-by-Step Guide

1. 1

   Step 1: Slice the tops of the garlic heads and sprinkle with sea salt

   It is not necessary to add flour to gravy, and this should only be considered if you do not have time to reduce the gravy.
   
   If you do, you need to stir and cook the paste on medium heat until it resembles coarse sand and starts to brown
   - don't burn it , Reducing means that it is left simmering to boil off an amount of water (making it thicker) without adding thickening agents.
   
   Be sure to avoid having the gravy burn by stirring it constantly. ,
2. 2

   Step 2: tuck up against the meat when you put the lamb on to roast.

3. 3

   Step 3: Remove the lamb to rest after it is cooked.

4. 4

   Step 4: Pour of all but a couple of tablespoons of fat from the pan

5. 5

   Step 5: Squash the roasted garlic into the pan juices and remove the empty skins

6. 6

   Step 6: Pour a generous glass of red wine into the pan and scrape up all the crusty bits

7. 7

   Step 7: pour this off into a dish then add some water to pick up the rest

8. 8

   Step 8: pour off into the garlic red wine mix

9. 9

   Step 9: Melt 2 tablespoons of butter in a saucepan then add enough flour to make a thick paste.

10. 10

    Step 10: Add the red wine/garlic mix back in and cook

11. 11

    Step 11: stirring till thickened simmer for a few minutes and let reduce.

12. 12

    Step 12: Finished.

Detailed Guide

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